The Fresh Loaf 21 Sep, 2020 05:30 am

Need help crust chewy not crunchy

1B1CF1F7-A9AE-4A53-841A-EE50FE691CAF.jpeg image.jpg (227g) ripe (fed) sourdough starter ( starter at 100 percent hydration) (397g) lukewarm water 542 g of bread flour 60 g of whole wheat flour 1 tablespoon (18g) salt I did the bulk ferment in the fridge for 16 hours. I shaped and brought the dough to room temperature. I baked at 475 degrees for 45 minutes in a long covered

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